Looks like the sun will be peaking through the grey rain clouds on Sunday. Fingers crossed that it will be dry enough to set up our market stalls and tables and chairs outside.

June brings with it a few specials of note, and most excitingly, Cranky Goat reveal a new cheese project.

This rainy weather certainly calls for comfort baking, so we have included an oldie but a goody, hazelnut chocolate brownies made with Nutt Ranch Hazelnuts.

See you Sunday, rain or shine, from 9 til noon at A&P Showgrounds.

Updates from our stall holders

Cranky Goat’s new Moody Cow

Every winter the goats that provide Cranky Goat their beautiful milk go on maternity leave meaning that the Cranky team leave us dreaming of cheese for the whole of winter.

This winter they have a new project for you all the enjoy! MOOODY COW! Using A2 cows’ milk, Cranky goat have recreated delicious cheeses  similar to the ones that you all know and love.

Make sure you have a taste of the beautiful Sandon, a white rind pyramid filled with delicious flavours and a creamy texture!

Traditional Country Preserves Specials

Because of lockdown I have a few products that are getting close to their best before date but still can be used over the next 12 months, so I will have them on Special on Sunday. Look out for the specials table by the gift baskets and bon-bons.

We are able to let you sample our products again, including our most consistent seller since we returned to the market from lockdown –  Russian Fudge.

Remember if you are looking for Gluten free and/or sugar free we can help you. Most products are also dairy free (except the Fudge) and we also have chutneys that are onion and /or garlic free in our range. Just ask if you need something special as we may be able to help.

Garden Bees Specials

June special: our 1 kg raw honey pots are still on special at an incredible $14.00 per kg, excluding cream and manuka.

Homemade.Kiwi

Homemade.Kiwi’s soups are back again, it certainly is soup weather at the moment! We have the ever popular “Curried Parsnip, Leek and Carrot” as well as “Welsh Leek and Potato” and “Curried Pumpkin and Celery”. New this season is a delicious “Coconut Kumera” soup. Each packet of soup makes over one litre, enough for 3 generous servings or 4 smaller ones and are preservative free. All the work has been done for you, just add water and a can of coconut cream (optional).

You can find the soups and dehydrated fruit packs at the “SharpAs” Stall. Price is $7.50 a packet or 3 for $20.

SharpAs Tool Tip

Chainsaws get a lot of hard work. Keeping the chain sharp has the all-round benefit of making both the job easier to do and makes it easier on the motor.

In the field you can do a good job with a chainsaw file, or if you are not getting a good result bring it to me at SharpAs at the Farmers Market for either just a chain sharpen or general clean and sharpen. SharpAs does the complete range of sharpening and repairs for garden tools and work tools. Remember if it’s got an edge to sharpen bring it along to my stall.
Cheers, Ron

Frut4U Specials

This week we will have the Jonagold apples on special at $1.50/kg.

It will also be the last week for a few of our varieties – Taylor’s Gold Pears, Pink Lady Apples, Golden Delicious Apples and Jonagold Apples.

So make sure you come in and stock up!
Andrew & Sue

Recipe of the week

Hazelnut and Chocolate Brownies

“So rich and fudgy. The flourless GF brownies are intense”, says Georgina.

200g 72% Dark Chocolate, roughly broken up

170g butter, roughly chopped

Koromiko free range eggs

200g (1cup) sugar

1 tsp Vanilla Extract

100g (1 cup) Nutt Ranch Ground Hazelnuts

50g 72% Dark Chocolate chopped up

100g Nutt Ranch Dry Roasted Hazelnuts, roughly chopped

Method

In a heatproof bowl, add the 200g dark chocolate and butter. Microwave for 1 minute and stir to combine. Continue to microwave, stopping every 15 seconds until the chocolate and butter are smooth and silky.

Set aside to cool slightly.

Heat the oven to 175°C. Line a 22.5cm square baking tin with baking paper. In a mixing bowl add the eggs and sugar. Beat on medium speed until the mixture is thick, pale and has doubled in volume.

Add in the melted chocolate butter mixture and vanilla extract. Then gently fold in the ground hazelnuts, chopped chocolate and hazelnuts. Pour the batter into a prepared baking tin and bake 40-45minutes. Remove from the oven and let cool completely before cutting into bars.

Do you have a recipe using market ingredients? Email it to us so we can share it.

See you Sunday from 9 til noon, unless you are unwell. If you haven’t already, we invite you to follow us on FaceBook.and Instagram